Crab and Coconut Risotto with Mango

This sweet mélange of flavors makes a delicious first course or an appetizing light lunch.

Ingredients

2 tablespoons butter

3/4 cup chopped sweet onion

1 cup Arborio rice

1 tablespoon brown sugar

1 teaspoon curry powder

1 tablespoon fresh lime juice

1 tablespoon fish sauce

1 (13.5-ounce) can light coconut milk, divided

2 1/2 cups chicken broth, heated

1/2 pound lump crabmeat

1 ripe mango, chopped

Flaked coconut

How to Make It

Step 1

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until tender. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes. Stir in brown sugar and next 3 ingredients. Stir in half of coconut milk. Cook, stirring constantly, until liquid is absorbed. Repeat with remaining coconut milk. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)

Step 2

Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated. Sprinkle with flaked coconut.